Keto Pumpkin Cheesecake Brownies

🍂 Keto Pumpkin Cheesecake Brownies – The Ultimate Fall Treat Without the Guilt!

Caution, this is a semi homemade recipe that is perfect for the fall using Duncan Hines keto brownie mix! Check out these keto pumpkin cheesecake brownies!

When fall rolls around, I can’t resist anything pumpkin spice — but staying on track with my keto lifestyle means I have to get creative in the kitchen. These Keto Pumpkin Cheesecake Brownies are everything I love about autumn: rich chocolate, creamy pumpkin cheesecake swirls, and that irresistible pumpkin spice flavor… all without the sugar or carbs!

They’re fudgy, flavorful, and seriously indulgent — no one would ever guess they’re keto-friendly.

I’ve lost about 80 pounds on my journey, and now it’s about losing, but slowly. More maintenance than anything else right now. So this recipe is perfect for my pumpkin craving during the fall, when everyone is making all those delicious fall recipes that I love.

🎃 Why You’ll Love This Recipe

Perfect for fall: Every bite is packed with cozy pumpkin spice goodness.
Low-carb & keto-friendly: All the flavor, none of the sugar crash.
Easy to make: No complicated steps — just mix, swirl, bake, and enjoy!
Beautiful presentation: Those cheesecake swirls make them look bakery-worthy.

🧁 Ingredients You’ll Need

An 8x8 inch baking pan

For the Brownie Base:

1 box of Keto Brownie Mix
2 eggs
1/3 cup no-sugar pumpkin spice coffee creamer (or water)
6 tablespoons melted butter

For the Pumpkin Cheesecake Swirl:

1/2 cup softened cream cheese
1/2 cup canned pumpkin
1/4 cup brown sugar substitute
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

👩‍🍳 How to Make Keto Pumpkin Cheesecake Brownies

Preheat your oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper and lightly spray with baking spray.
Prepare the brownie base:
In a large bowl, combine the keto brownie mix, eggs, pumpkin spice creamer (or water), and melted butter. Stir until smooth and well combined. Set aside.
Make the pumpkin cheesecake swirl:
In a medium bowl, beat together the softened cream cheese, canned pumpkin, brown sugar substitute, vanilla, and pumpkin pie spice until creamy and smooth.
Assemble:
Pour the brownie batter into your prepared pan and spread evenly. Then, dollop spoonfuls of the pumpkin cheesecake mixture on top.
Swirl it up:
Using a knife or spatula, drag through the batters horizontally, then vertically, to create that gorgeous marbled effect.
Bake:
Place in the oven and bake for 30–33 minutes, or until the edges are set and the top looks slightly browned.
Cool completely before cutting into squares. This helps them set perfectly and makes the swirls look clean and beautiful.

🍫 Tips for the Best Keto Brownies

For extra richness, chill your brownies before serving — it gives them a dense, fudgy texture.

Pumpkin Spice Tip:
I use Zero Sugar pumpkin spice coffee creamer instead of water! This gives a delicious boost of flavor!
Want a stronger pumpkin spice flavor? Add an extra 1/2 teaspoon of pumpkin pie spice to the cheesecake mixture.
Store leftovers in the fridge for up to 5 days (if they last that long!).

🍁 Final Thoughts

These Keto Pumpkin Cheesecake Brownies are the perfect mash-up of two fall favorites: fudgy chocolate brownies and creamy pumpkin cheesecake. Whether you’re bringing them to a fall gathering, baking for your family, or just want a cozy treat with your morning coffee, these brownies check all the boxes.

They’re festive, delicious, and keto-approved — what more could a pumpkin spice lover ask for?